Plant-based food products are becoming increasingly popular among consumers. The chemical composition and the processing of plant-based products presumably fuel the Maillard reaction, but the abundance of Maillard reaction products in plant-based food products is rarely investigated. In this study, the...
The Maillard reaction is the name given to the set of chemical reactions betweenamino acidsand reducing sugars that causes browning of foods, such as meats, breads, cookies, and beer. The reaction is also used in sunless tanning formulas. Like caramelization, the Maillard reaction produces brownin...
The Maillard reaction always occurs during the thermal processing of dairy products, which significantly influences their quality. In the present study, the initial stages of a glucose-proline model system were investigated in water and different types of buffer solutions. Results showed that phosphate...
The results indicated that the main component of the nanoparticles in these samples might be the Maillard reaction products. Also, melanoidins from sauce and vinegar exhibit a high antioxidant activity18,24,25,26,27. In other words, melanoidin nanoparticles from sauce and vinegar are not only ...
The Maillard reactionEvaluationTemperatureRecently, Yamamoto and Isshiki developed a novel chemical time-temperature integrator based on the Maillard reaction to monitor the temperature of food for cold temperature management. The color of this device changes with time and temperature. In this study, the...
Again, the model performed well; all steps were important and the model was consistent with the established reaction mechanism. Introduction From a technological point of view, controlling food quality means controlling chemical, physical and microbiological changes during food processing and storage. ...
Bhd (Melaka, Malaysia).Reagents used for chemical analysis were analytical grade, while reagents used for chromatographic analysis were of high-performance liquid chromatography (HPLC) grade. 2.2. ASP2-WPI conjugates preparation 2.2.1. Maillard reaction The process of ASP2-WPI conjugate prepared by ...
2.2. Preparation of Maillard Reaction Solution for TTI D-xylose and glycine (Samchun Chemical Co., Ltd., Seoul, Korea) were used as reactants for the Maillard reaction. These reactants are known to be suitable TTIs, as they have several advantages, such as a low cost, excellent reactivity...
molecules Article Characterization, Variables, and Antioxidant Activity of the Maillard Reaction in a Fructose–Histidine Model System Pengli Liu , Xiaoming Lu, Ningyang Li , Zhenjia Zheng * and Xuguang Qiao * Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, ...
marine drugs Article Novel Antibacterial Peptides Isolated from the Maillard Reaction Products of Half-Fin Anchovy (Setipinna taty) Hydrolysates/Glucose and Their Mode of Action in Escherichia Coli Jiaxing Wang 1, Rongbian Wei 2 and Ru Song 1,* 1 Key Laboratory of Health Risk Factors for ...